Winter cookbook: Rachael Ray's pork chili recipe

Ray's recipe was WAY more complicated than my version. Still delicious though!

I served the chili with my homemade cornbread.

• olive or canola oil
• 4 pork loin chops
• salt and pepper to taste
• 1/2 onion, chopped
• 1 bottle Mexican beer
• juice of 1 lime, divided
• 3 cloves garlic, sliced
• 1 t dried Mexican or regular oregano
• 1 T cumin
• 1 T ground coriander
• 1 can green chiles
• 4 cups chicken broth or stock
• 1 can white beans (I used Great Northern because that is what I had on hand)
• Toppings:
• tortilla chips
• shredded cheese (I used Mexican blend)

1. Heat a large Dutch oven drizzled with a little oil over medium high heat. Brown pork chops on both sides.
2. Stir in onion and add beer and a squirt or two of lime juice.
3. Cover and simmer over medium low heat 45 minutes til meat is very tender. Remove pork with a slotted spoon to a plate or platter and shred with forks. Return pork to pan. Add chopped garlic, season with salt, pepper, oregano, cumin and coriander. Stir in green chiles and stock.
4. Reduce heat to a simmer and cook 45 minutes to 1 hour more.
5. Serve with toppings.